Creamed Carrots

From a
1903
cook book
~~~~~~~

.

Slice new Carrots
and boil until tender in Salted Water;
use as little Water as possible
and prevent burning,
so that the sweetness will remain in the Vegetable,
and not be thrown away in the Water;
prepare a Cream made of...
2 Tbsp. Butter,
rubbed into
2 Tbsp. Flour,
and 1 pt. of boiling Milk
(or thin Cream)
poured over it;
let all boil up once with the Carrots;
sprinkle chopped Parsley over the Dish
just before sending it to the table.
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